Ever since I got engaged in November I have been trying my best to eat less carbs...I mean have you ever tried on wedding dresses? Most of the designer gowns come off the runway and go right to the Trunk Shows, so yea were talking size 2 and less. Needless to say the less bloat the better. Although I am trying to eat healthier I still want to enjoy my meals especially after a long work day. This dish is truly crave-able because it has one of the most craved ingredients in it, Peanut Butter. The peanut butter gives it the creamiest most delicious texture, the soy sauce gives it the perfect umami salty bite and the lime and cilantro both cut through the richness with their fresh flavor. Peanut Butter noodles in an Asian Restaurant can really pack a punch in the carb/calorie department but swapping the pasta out for Spaghetti Squash makes this almost guilt free. And hey it is Vegan and Gluten Free (if you use GF soy sauce)!

Ingredients-

1 Large Spaghetti Squash

3 Tablespoons of Chunky Peanut Butter (or whatever kind you like, creamy will work as well)

2 Tablespoons Soy Sauce

2 Tablespoons Rice Wine Vinegar

1/4 Teaspoon Red Pepper Flakes

1/2 Teaspoon Sesame Oil (optional)

2 Tablespoons of Freshly Squeezed Lime Juice and more for Garnish

1 Medium Garlic Glove

1.5 Teaspoons freshly grated peeled Ginger

1 Tablespoon Water

Freshly Chopped Cilantro

Black Sesame Seeds or Chopped Peanuts (Garnish) (optional)

Steps-

Preheat the oven to 400F.

Cut the Spaghetti Squash lengthwise and brush the inner flesh with Olive Oil and Season with Salt, Black Pepper and a squeeze of fresh Lime juice.

Roast on a parchment lined sheet pan cut side down.Roast for roughly 45 minutes or until you can easily puncture the outside skin with a fork. While the squash is roasting make the sauce.

When the squash is done, scrape the inside of the squash into strands with a fork, it will resemble spaghetti. Leave it a little al dente so it has a slight bite like pasta.

In a food processor or bullet blender, puree the peanut butter, soy sauce, rice vinegar, lime juice water, grated ginger, garlic clove, Sesame oil, and red pepper flakes. In a large pan or pot on low heat toss the cooked spaghetti squash with the sauce until the sauce is fully incorporated. Plate and season with salt and pepper as needed but the soy is salty so you may not need it. Squeeze Fresh lime juice over the top and top with fresh chopped Cilantro and Black Sesame Seeds or Chopped Peanuts. Serve and enjoy!

A few months ago my little sister made every Italian mother's nightmare come true...she became a vegan! In the words of one of my favorite movies My Big Fat Greek Wedding, "What do you mean you don't eat no meat!?" Needless to say we all gave her a hard time. I mean whats a life without cheese, without that perfect runny egg yolk, without BUTTER!? We all thought it was a phase but hey this girl has been sticking to her guns! Since I love my sister oh so much I decided to surprise her with a special vegan dessert for her 20th birthday. Like the rest of the Marullo clan, Julia loves chocolate and her favorite dessert was always the Double Chocolate layer cake from Magnolia Bakery in NYC. After some research and the combining of a few good looking recipes I came up with the following recipe and let me tell you it is decadent, it is chocolatey, it is moist and you will not miss the dairy one bit! It tastes a lot like the Magnolia Bakery Cake but its vegan!

InstructionsTo Make the Cake: Preheat your oven to 350F. Prepare two 8" round baking pans by lightly greasing them, and then cutting a circle of parchment paper to fit into the bottom. You can also use a 9 inch spring form pan and then careful cut the baked cake in half horizontally to fill it with icing but it will take more time to bake. This recipe will also work in sheet pans and cupcake tins! In a large bowl whisk together all of the dry ingredients, then set aside.In a medium bowl whisk together all of the wet ingredients. Pour the wet ingredients into the dry ingredients and mix until just combined. Don't over mix. Divide the batter into the prepared pans, then place them in the oven. Bake for about 40 minutes until a toothpick inserted into the center comes out clean. Let the cakes cool completely before frosting.

Vegan Buttercream Frosting: Use a mixer with a paddle attachment or a hand blender and whip the vegan butter and shortening until light and fluffy. Add all the rest of the ingredients except for the Almond Milk. Blend until whipped and creamy. If the frosting is a bit too stiff, add 1 to 2 tablespoons of Almond milk as needed until desired consistency is reached.

Assemble the Cake: Run a knife around the edges of the cake pans, and flip the pans over to remove the cakes. Remove the parchment paper and discard. Place the first cake on your cake plate, and spread about half of the frosting on top. Place the second cake on top of the frosted cake, and spread the remaining frosting on top of that cake. Add sprinkles or Dairy Free Chocolate Chips around the perimeter to add a little pizzaz! Store the cake in the fridge or a cool place until you are ready to serve. Serve at room temp!

In a small bowl mix together the Turmeric, Chili Powder, Coriander, Cayenne, a dash of freshly ground black pepper and a 1/2 teaspoon salt.

In a medium bowl, toss the chicken cubes in half of the spice mixture.

Add the chicken to the hot pot with the coconut oil and cook until brown on all sides but not fully cooked. Remove from the pot and set aside.

Right away add the sliced onions, bell pepper and bay leaves and sweat them until they begin to soften. Add the garlic and ginger and stir until fragrant.

Add the chicken back to the pot and sprinkle in the remaining spice mixture. Cook for a few minutes to get the spices to bloom.

Now add the tomato puree (or diced tomato) and cook for 2-3 minutes. Add the coconut milk and chickpeas. If there isn't enough liquid add about 1/4 cup or so of chicken stock just to get the liquid to almost cover the chicken mixture.

Stir it all together and let it simmer with the lid on for about 30-40 minutes. Make sure it is simmering and not a rolling boil. Then remove the lid and allow some of the liquid to evaporate and the sauce to thicken slightly. The longer you cook, the thicker the "gravy" will be. I like mine on the creamier side. Once the chicken is very tender and the sauce is to your liking, check the seasoning and adjust the salt and pepper as needed. Serve warm with Naan bread, or even on top of rice! You can garnish with chopped cilantro if you want a hint of freshness. Enjoy!

I have been named the "Brunch Queen" by my friends, family and clients, but with this reign comes a lot of pressure. I am constantly having to come up with new and innovative brunch dishes that will keep my guests excited. This dish all started with my love for dried Turkish Apricots. These apricots are the perfect amount of chewy and juicy and have a sweet but floral taste to them. Some of the classic Turkish desserts involve honey, rose essence, pistachios and spices so I decided to take these flavors and combine them into the perfect savory but sweet parfait. The good quality extra virgin olive oil I use in the granola just add this rich, savory element to the dish that is perfect with the sweet honey and apricots.

Spread mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring every 10 minutes, until golden brown and well toasted. Store in an airtight container or mason jars if you do not use all of it right away.

Assembling the parfaits-

Choose the parfait glasses or bowls you would like to assemble the parfaits in and set aside.

In a medium bowl, whisk together the Greek yogurt with just 2-3 drops of Rose Extract. If you prefer a stronger rose flavor add more to your liking. Note that it is very strong and can be overpowering, you want the flavor to come through but subtly.

Scoop a few tablespoons of the rose infused yogurt into each parfait cup. Drizzle the yogurt with clover honey, sprinkle it with a few pieces of the chopped apricots and the Pistachio Granola.

Repeat the layers as many times as you like! Be sure to have the top layer include the granola, apricots and a nice drizzle of honey. Enjoy!

New Year, new me right? Dieting is not my forte because I love sweets! I created a granola bar recipe that is overall pretty healthy and truly satisfies my sweet tooth. The toasted oats, flax and nuts combined with the honey and almond butter give these bars such a warm, comforting and rich flavor. They are the perfect afternoon pick me up and an easy way to get yourself out of bed in the morning. Make the batch on a Sunday and enjoy them all week long. You'll never get sick of these because you can change up the mix-ins up as you wish! Maybe try dried apricots and candied ginger, or how about a cinnamon and dried blueberry with yogurt chips! Make your own variation and get featured on our Instagram! @gotroomformore or facebook.com/gotroomformore

2 Tablespoons Cocoa Nibs (I used dark chocolate coated nibs from Trader Joes but you can just use raw nibs if you like)

(Feel free to put in any mix ins that you like! Use different nuts like cashews or even put in some unsweetened coconut or sunflower seeds! )

Steps-

Line a 9 by 9-inch baking dish with parchment paper and spray with nonstick cooking spray and set aside.(you can use a square dish too and have them a bit thicker) Preheat the oven to 350 degrees F.

Spread the oats and almonds onto a half-sheet pan. Place the flax seed on a separate sheet pan. Place pans in the oven and toast for about 15 minutes, stirring occasionally. Flax seeds may be faster depending on your oven so check on them frequently! You just want them lightly toasted and aromatic.

In the meantime, combine the honey, brown sugar, coconut oil, vanilla extract and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved. Stir in the Almond Butter just until it is melted and incorporated.

Once the oat mixture is done, remove it from the oven and reduce the heat to 300 degrees F. Immediately add the oat mixture to the liquid mixture, add the dried fruit, and stir to combine. Turn mixture out into the prepared baking dish and press down, evenly distributing the mixture in the dish. Sprinkle the cocoa nibs over the top and and place a piece of parchment on top and press down to ensure the mixture doesn’t stick to your hands. Bake for 25 minutes. Remove from the oven and allow to cool completely (will take a few hours or so). Cut into squares (or whatever shape you like) and store in an airtight container for up to a week.

Steps-

While your caramelizing the onions roast the sprouts and squash!

Preheat the oven to 400F.

Caramelized Onions-

Heat olive oil and butter, add onion slices: Use a wide, thick-bottomed sauté pan for maximum pan contact with the onions. Coat the bottom of the pan with olive oil, or a mixture of olive oil and butter (about 1 teaspoon per onion). Heat the pan on medium high heat until the oil is shimmering. Add the onion slices and stir to coat the onions with the oil. Spread the onions out evenly over the pan and let cook, stirring occasionally.

Depending on how strong your stovetop burner is you may need to reduce the heat to medium or medium low to prevent the onions from burning or drying out.

After 10 minutes, sprinkle some salt and black pepper over the onions, and if you want, you can add a dash of sugar to help with the caramelization process. One trick to keeping the onions from drying out as they cook is to add a little water to the pan.

Cook, stirring every few minutes: Let cook for about 30 minutes, stirring every few minutes. You want the onions to get nice and soft and a caramel color (but not hard and burnt!).When the onions are at this point add about 2 Tablespoons of Balsamic Vinegar to deglaze the pan and create more flavor. Let the liquid evaporate. Set onions aside.

Brussel Sprouts and Butternut Squash

Spread out the peeled and cut squash on a sheet pan and drizzle with Olive Oil and sprinkle with salt and black pepper.

on a separate sheet pan spread out the cut Brussels Sprouts and drizzle with Olive oil and sprinkle with salt and pepper.

On separate racks in the oven, roast until fork tender and caramelized.

Assemble the Tart-

On top of parchment or wax paper roll out the puff pastry dough until it is about a 10x16 inch rectangle.

Drizzle a little olive oil on the bottom of a sheet pan or rectangular roasting pan. Carefully flip the dough onto the prepared pan making sure it doesn't have any holes. Remove the parchment paper.

Leaving a 1 & 1/2 inch rim of bare puff pastry around the tart, spread on an even coating of caramelized onions. Use all of them!

Then sprinkle and even layer of the Brussels Sprouts and roasted squash.

If you like, sprinkles a little red pepper flakes over the top as well as a little black pepper and salt.

Drizzle a little honey over the top of the filling.

Fold in the sides of the puff pastry to create a barrier so the filling doesn't spill out.

With a pastry brush, baste the edges of the tart with the egg wash.

Bake the tart in a preheated 400F oven for 20 minutes or until the edges and bottom are golden brown. Remove from the oven and crumble the goat cheese over the top of the tart. Bake another 5 minutes or so or until the goat cheese melts slightly and everything comes together.

Option-drizzle some more honey or some balsamic reduction (you can buy at the store) over teh top of the tart for a little extra flavor and color.

It’s getting cold out here in NYC, so after a long day at work and walking around the cold, busy city, sometimes you just need a rustic, comforting meal like pasta. I love pasta because the possibilities are endless and even something as simple as pasta with butter and parmesan cheese can be oh so satisfying. With pasta simplicity is sometimes best! This recipe is simple but the flavors are bold! The fennel seed in the Italian sausage combined with the spice from the red pepper flakes, the acid from the wine, the freshness of spinach and the creaminess of the cheese…it is just delicioso! This recipe is great because it takes about as much time as it takes to boil the pasta water and cook the pasta. The sauce only requires one pan and it doesn’t need to simmer for hours, super duper easy. Enjoy!

Feeds about 2-3 People

Ingredients-

4 Italian Sausages (Medium size) (3 sweet and 1 hot, or more hot if you like it spicy)-Remove from the casing and crumble into small pieces.

1 Large Shallot diced small (or half a medium yellow onion)

1 Bay Leaf

1 Large Garlic Clove minced fine

Extra Virgin Olive Oil

1 Cup Dry White Wine

½ Cup Heavy Cream

¼ Cup Chopped Fresh Basil

¼ Cup Beef or Chicken Broth

4 Ounces Baby Spinach

Pinch of Red Pepper Flakes

¼ Cup of Grated Parmegiano Reggiano Cheese (plus more to sprinkle on top when serving)

While you are prepping the sausage boil the water for the pasta. Be sure to salt your water so the pasta is flavorful.

In a large skillet on medium-low heat sweat the shallots and Bay Leaf in about 2 tablespoons of Olive Oil until they are soft and translucent. Add the garlic and Red Pepper Flakes just until fragrant.

Add the crumbled raw sausage into the pan and cook until cooked through and brown.

Add the white wine and cook for about 2-3 minutes on medium heat. Add the chicken broth cream and a pinch of salt and pepper.

Allow the liquid to reduce until it is “nappant” or can coat the back of a spoon. Set aside for a moment while you cook the pasta.

Cook the pasta in the boiling water until al dente. IF you are cooking fresh pasta it should only take few minutes but follow the directions on the pasta packaging. When you drain the pasta be sure to reserve some of the liquid and set it aside in a cup or bowl.

When the pasta is ready put the sausage back on the stove on medium heat. Add the cheese and stir until combined. At the very end add the baby spinach until wilted but still green. Then toss in the chopped basil.

Toss the pasta with the sausage mixture. IF there is not enough liquid to coat the pasta, add a little of the hot pasta water. To serve, top the pasta with a little more parm cheese and more fresh basil if you like.

Enjoy!

**For a variation: Add some chopped marinated Sundried Tomatoes or even swap out the spinach for some Broccoli Rabe, Chopped Broccolini or Fresh Peas.

Growing up in a big Italian household we did not eat chicken wings…they just aren’t something Italians make! So then I went to college in Pennsylvania where you can find wings on every corner and what can I say…I fell in love! Not only did I fall in love with chicken wings, but I fell in love with a red headed, wing loving boy named Dan. Now here we are 6 years later, living together and I’m making chicken wings for him in our tiny NYC apartment. I try not to make the same wing recipe twice. I am always coming up with new and innovative wing flavors that are quick and easy to execute. Here is my Italian take on chicken wings! You’ve got zesty spices and fresh herbs like rosemary, basil and garlic and the beautiful salty bite of the fresh Parmesan.

Feeds about 2 people

Ingredients-

2 ½ Lbs Chicken Wings (make sure the drum stick is detached from the small wing)

½ Teaspoon Ground Cumin

¼ Teaspoon Mustard Powder

½ Teaspoon Dried Oregano

1 Teaspoon Fresh Rosemary Chopped finely

½ Teaspoon Salt

¼ Teaspoon Ground Black Pepper

½ Teaspoon Onion Powder

1 Teaspoon Dried Parsley Flakes

Dash of Cayenne Pepper (or more if you like spice)

2 Tablespoons Melted Butter

2 Tablespoons Fresh Chopped Basil

2 Cloves of Garlic Minced

¼ Cup of Freshly Grated Parmesan Cheese or Locatelli Cheese

Ranch or Blue Cheese Dressing to Serve

Steps-

Preheat the oven to 425F.

In a small bowl stir together the Cumin, Mustard Powder, Oregano, Rosemary, Salt and Pepper, Onion Powder, Parsley and Cayenne.

Its an american staple...its cheesy, ooey gooey and the most coforting dish you can make. It is Mac and Cheese and it's everyone's favorite meal, whether you are 2 or 102. The only thing better than mac and cheese is mac and cheese with truffle! A small amount of good quality truffle oil can really amplify the flavors of a dish and make it taste and smell so luxurious, your guests are sure to be impressed. This recipe is not only simple, it is so creamy and flavorful you will never make that powdered stuff again!

The reason why I love living in New York City so much is because I can get the best food from any type of cuisine at any time. My sister recently introduced me to this fabulous Japanese restaurant in the West Village that is serving up some super authentic yet innovative dishes every evening. One of our favorite dishes that they serve is their Miso Black Cod. One night I decided to surprise my big sis and make my own version of this flavorful fish. The marinade is super simple and tastes good on pretty much any white flaky fish or even salmon. I even toss veggies in it and roast them until caramelized and tender. The salty, umami flavor or the miso paste (which is fermented soy beans), along with the sweet dark brown sugar and tangy Japanese cooking wine..hello heaven! Yea let me hear you say it "Oh Ive Got Room For More!"

Ingredients-

For the Glaze- Enough for about 1 Lb of Fish (enough for 2 people)

2.5 Tablespoons White/Blond Miso Paste (I use low sodium. You can usually find it in the grocery store's refrigerated section)

2.5 Tablespoons Dark Brown Sugar

1 Large Clove of Garlic Minced

1 Teaspoon Toasted Sesame Oil

2 Tablespoons Mirin (Japanese cooking wine)

1 Tablespoon Fresh Lime Juice

1/5 Teaspoons Fresh Ginger (I grate it fresh on a microplane)

A pinch of Red Pepper Flakes

A dash of ground black pepper

Garnish- Toasted Sesame Seeds and Chopped Scallions

Fish-

I use fresh Cod filets or even fresh Atlantic Salmon. Traditionally this is made with Cod. For this amount of marinade I buy 1 Lb of fish which will feed roughly 2 people. You can even toss your vegetables like broccoli or diced Japanese eggplant in this marinade and roast them until tender. This marinade brings so much flavor to just about any fish or veggie!

Steps-

Whisk together all the marinade ingredients in a bowl.

Place your fish in a ziplock bag or in a container and baste the filets with about 2-3 tablespoons of the marinade. Set the rest of the sauce aside.

Marinate the fish in the fridge for about 45 minutes, but no more than 1 hour. For the last 15 minutes remove the fish from the fridge, you don't want to start cooking it when it is ice cold.

Preheat your oven to 375F. Heat up an oven proof skillet or grill pan with low sides on medium heat. Put a small drizzle of olive oil on the pan to prevent the fish from sticking. Gently place the fish onto the hot pan. Allow the fish to get slightly charred and caramelized on one side.

Take the fish off the heat when you see the fish has caramelized on one side. Do not flip it it may fall apart if you are using cod. Baste the fish with as much of the remaining marinade as you can get on it. Then place the pan in the oven so the fish can cook through. It should only take about 5-6 minutes. Just make sure the fish is flaky and not cold or raw in the center.

Sprinkle some toasted sesame seeds and scallions over the fish and serve with your favorite veggies, rice or whatever you'd like! I love to baste some eggplant in the same marinade and roast it until tender and golden. I also love to serve this with nice greens like sautéed garlic broccolini.

I would like to think I am not like all the other 20 something year old years, except for my taste in television shows. I have to admit I love the show The Bachelor. The drama, the unrealistic dates, the sappy proposal speeches, you just can't not get hooked! Why am I bringing this up? Well my sister, my best friend and I have Bachelor Mondays where we each take turns hosting the group for dinner and of course The Bachelor viewing. For the shows big finale, my best friend Rebecca had one wish, and that was for me to recreate her favorite appetizer from one of the best restaurants in NYC. Lucky for her, her best friend (me) is a chef, so helloooo challenge accepted and dominated, but of course I had to put my own "Got Room For More" spin on it. I changed up the type of squash and added the beautiful nutty crunch of the toasted pumpkin seeds (pepitas). Well lets just say I totally got the rose that night...and so did Lauren B (who we were rooting for since day 1). You go girl! Now what to do until The Bachelorette starts..sigh. We cannot wait to cheer on JoJo the newly elected Bachelorette while we stuff our faces and cry about how we don't look as good in a bikini.

Ingredients-

12 1/2- to 3-pound Butternut Squash, Acorn Squash or kabocha, peeled, seeded and diced into 3/4 inch pieces (NOTE: I use one acorn squash and 1 small butternut squash. I find the blend is very nice)

Steps-

Heat the oven to 450F. Combine the squash, 1/4 cup olive oil, chile flakes, honey and 2 teaspoons of salt in a bowl and toss well. Transfer the mixture to a parchment or foil-lined baking sheet and cook, stirring every 10 minutes, until tender and slightly colored, about 20-25 minutes or a little longer. You want the squash to be fork tender and slightly caramelized. Remove from the oven.

Meanwhile, heat another 1/4 cup olive oil over medium heat, add the onions and remaining teaspoon salt and cook, stirring frequently, until the onions are very soft and darkening, at least 20 minutes.Add the vinegar and syrup, stir and reduce until syrupy and broken down, again at least 15-20 minutes or so. You want it to be a nice caramelized, cohesive mixture that has a jam like texture.

Combine squash and onions in a bowl and smash with a fork until combined. Taste for seasoning.

Drizzle some olive oil onto a baking sheet. Place slices of the bread onto the baking sheet. Drizzle the tops of the bread with more olive oil. Sprinkle the bread with some ground black pepper. Toast in the oven on 400F until the bread is toasted and slightly golden, but not too toasted where it is very hard to eat. (but please toast to your liking! My grandfather likes it burnt..I mean completely burnt ;) )

Spread the ricotta cheese on toasts, then top with the squash-onion mixture. Sprinkle with a small pinch of coarse salt, a little bit of the toasted pumpkin seeds and finally the fresh mint.

There is nothing better than good ol American BBQ! The combination of smoky, savory and sweet all coming together on a beautiful slab of meat that perfectly caramelizes on the fire...I mean common now! Asian flavors like soy sauce, sesame oil, ginger and scallion combined with traditional american bbq flavors are a match made in heaven. As the sauce simmers and reduces down it becomes rich and robust and so darn tasty you will want to make a double batch because you will want to drink it! I love to use this sauce on baby back pork ribs, chicken wings, steak..you name it!

Whisk cornstarch and water together in a small bowl until the cornstarch dissolves; pour into boiling soy sauce mixture. Reduce heat to medium-low and cook until the sauce is thick, 3 to 5 minutes. Add the Lime juice and Honey towards the end so the flavor kicks up a notch. Remove the bay leaf.

Brush some sauce on your meat while it is cooking and baste it throughout the cooking period. After the meat is cooked sauce the meat to your liking and then stick it under the broiler to caramelize and then baste a little extra sauce on the meat afterwards to moisten it. When the meat is done, Sprinkle toasted sesame seeds and chopped scallions over the top. Enjoy!

I have to honest, this cake gets me going, it is so darn delicious! My boyfriend and I are very opposite, from our appearance to our personalities, we are pretty ying and yang, but as you know opposites attract! Something we do have in common, besides our names (Danielle and Daniel), is we LOVE Peanut butter and chocolate together, so back in September I came up with this recipe for Dan's birthday. We are two weeks away from Christmas now and this is the perfect cake to give as gifts to coworkers, neighbors, mailmen..whomever! It is made in a large rectangular pan, so you can cut it into big squares and pack them into nice little boxes tied with holiday ribbon. If you are not a peanut butter person you can leave it out and it just becomes a double chocolate crumb cake! Enjoy!

Pre-heat your oven to 350 degrees. Prepare a 13inch x 9inch pan or a "jelly-roll" pan ( a pan about 15-inch by 10-inch by 2-inch) if you'd like, by greasing the pan generously with butter and dusting it with flour. You can also line the bottom with parchment paper after you butter it if you are worried about it sticking.

In a stand mixer or using an electric hand beater, cream the butter and sugars together. Once the butter mixture is nice and light add the eggs one at a time until they are fully incorporated. Next add the vanilla.

Next add the dry ingredients into the butter/egg mixture alternating with the sour cream.

Pour batter into the prepared pan. Place the peanut butter into a microwave safe bowl, and microwave it for about 30 seconds or until it is liquidy. Drizzle the peanut butter all over the cake and then use a butter knife to swirl it lightly around the cake. You want to see the peanut butter so do not mix it completely into the batter.

Place the cake into the oven and bake at 350 degrees (F) for 15 minutes. While cake is baking, make chocolate crumb topping as follows: In a large mixing bowl, stir together 2 cups all-purpose flour, 1 ¼ cups sugar, and 3/8 cup cocoa powder. Add 2 sticks melted butter and stir until mixture is thick and workable.

With your hands, pinch off chunks of the chocolate mixture and place them on top of the partially-baked chocolate cake. Continue until all of the chocolate mixture is used and the cake is evenly covered. Return the cake to a 350 degree (F) oven, and bake an additional 10-15 minutes, or until a toothpick inserted in the center comes out clean. Remove cake from oven. Do not over bake, you want it to be a little fudgy inside, but make sure it is set!

Remove the cake from the oven and let cool completely. Dust the top with the confectioners sugar and enjoy! For an added touch, melt 1 cup of peanut butter chips (reeses makes them in the baking isle), in the microwave with 1 teaspoon of crisco shortening and then drizzle it over the top of the cake. Once it hardens and cools enjoy!

So I am a New York girl, born and raised, and where I am from Ranch dressing was not really a thing. When I was 18 this New York girl went off to college in a new land called Pennsylvania where the bagels were rolls with holes in them and the pizza, oh the pizza, it was so bad you had to drench it in ranch dressing. I will never forget the first time I saw people putting ranch on pizza, I was floored, I was disgusted! But then I tasted the pizza and quickly found myself reaching for the bottle of the tangy creamy stuff just to mask the taste of the overly sweet, poorly spiced tomato sauce. To make a long story short, after years of consuming ranch dressing in college I began to love the stuff and according to Hidden Valley the rest of America is obsessed with it too. Here is a simple chicken recipe that utilizes dry ranch seasoning which is cheap and believe it or not, super flavorful! I never thought I would be cooking with that stuff, its a little bit of an insult to my culinary degree but I won't tell if you don't tell ;)

Ingredients-

Preheat the oven to 400F.

1 Large oven roaster chicken (about 5-6lbs) (take out the pack of gizzards inside the rear cavity and rinse off the chicken with cold water)

1 Large Ranch Seasoning Packet (I used Lipton brand) It may be by the soups in a box

1 Stick of Unsalted Butter Softened Slightly

2 Medium Size Carrots Peeled and cut into 2 inch long pieces

2 shallots cut in quarters

2 Large Stalks of Celery

Salt and Pepper

Wondra Flour (very fine flour for the gravy)

Steps-

Place the chicken with the breast up on a roasting pan. Make sure it is dry and if not pat it down with paper towels.

Stir the entire ranch seasoning packet into a bowl with the softened butter and mix until well combined.

Stuff the cavity of the chicken with a few pieces of carrot, celery and shallot and then place the remaining mirepoix around the chicken on the roasting pan.

Loosen the skin of the chicken with your hands gently, being careful not to tear it. Then take the seasoned butter and rub it under the skin of the chicken generously. Make sure you get the thigh area and as close to the legs as you can. Take some of the butter and rub it on the outside of the skin as well, this will give it color and help it to crisp up. Sprinkle the skin with a little salt and ground pepper, not too much salt though as the ranch seasoning has a lot of salt.

Place the chicken in the oven and cook for about 1 1/2 hours or until the juices run clear and the chicken reaches 165F in the thickest part of the meat. Make sure to take the temperature of the thigh as well since the dark meat usually takes longer to cook.

Take the chicken and place it on a cutting board and let it rest for about 10-15 minutes. Pour the drippings from the roasting pan in a pot and as the grease settles to the top, skim the oil off and discard, leaving you with just the juice of the chicken.

Place the drippings back on the stove in a small pot, add a tablespoon of Wondra flour at a time and whisk quickly. Cook down and add more flour until you reach your desired thickness for the gravy.

Cut up the chicken and serve with the roasted veggies from the pan and the gravy.

One of my favorite parts of the holiday season is enjoying my family recipes that have been passed down for generations. For as long as I can remember I have been enjoying my grandma's Neapolitan style stuffing every Thanksgiving. The most unique part of this stuffing is that the main ingredient is not bread, it is actually egg. This stuffing will really give you a true taste of old world Naples, Italy, because it contains a few classic Neapolitan ingredients including Pine Nuts, Raisins and Prosciutto. This stuffing is sweet and savory and has a wonderful moist, eggy texture. You can make the stuffing and then put it inside the turkey before you cook the big bird, or you can make it separate like my family does.

Ingredients-

10 Large Eggs (beaten in a bowl)

1 Small Mozzarella about 3/4 LB diced small (you can use a bran like Polly-O because it doesn't release as much water)

1 Cup Raisins

1/4 Cup Chopped Fresh Flat Leaf Parsley

Two 10 oz Boxes of White Mushrooms- You will be using the stems only! Remove the Stems and boil them for 5-10 minutes or until tender. Drain and dry with paper towels. Then dice into small pieces.

Salt and Pepper to taste

1/3 Cup Grated Pecorino Romano Cheese (I use Locatelli)

1/3 cup Plain Breadcrumbs

1/4 Cup Pine Nuts, lightly toasted

3 Thin Slices of Prosciutto Chopped into Small Pieces

Olive Oil

Steps-

Mix all the ingredients together in a bowl.

Heat a few tablespoons of olive oil in a large frying pan (just enough to coat the pan).

Pour the stuffing mixture all at once into the pan and use a wooden spoon to push the ingredients around as they cook just like you would scrambled eggs.

Once the eggs fully scramble and the ingredients come together and the cheese is melted etc. you are all done! If you make it ahead, just pour the stuffing into a pyrex dish and then reheat in a low oven. You can also stuff your turkey with this stuffing and tie the legs of the turkey closed so it doesn't fall out.

It is that time of year again! Thanksgiving is just 10 days away! Everybody knows that the turkey is just a showpiece, we all really look forward to the side dishes! Acorn squash is the perfect Thanksgiving side because everyone gets their own little "cup" of sweet and savory goodness. This recipe is beautiful and will surely take your Thanksgiving dinner Instagram pic to the next level. The squash is rich and slightly sweet with the addition of the dark brown sugar, and then the sage yogurt cream gives it this perfect tangy flavor that cuts through the sweetness, the apples give it a nice juicy freshness and finally we top it all off with spicy toasted pumpkin seeds which give this dish the most satisfying crunch. Happy Thanksgiving!

Ingredients-

Acorn Squash- 1 half per person

Dark Brown Sugar (1 Tablespoons per half)

Salted Butter (1 Tablespoon per half of squash)

salt and black pepper

Dash of Cinnamon per squash

Dash of Nutmeg per squash

Pinch of Clove per squash

Olive Oil to baste the squash before baking

1-2 Apples shredded on a mandolin or cut into a fine julienne (I like honey crisp apples but granny smith or macintosh are great too

Spiced Pumpkin Seeds (recipe below)

Sage Cream (recipe below)

Pumpkin Seeds-

1/3 Cup light brown sugar

2 cups pumpkin seeds shelled

1 large egg white

1teaspoon cinnamon

¼ Teaspooon Ground Ginger

¼ teaspoon nutmeg

½ teaspoon kosher salt

a few dashes of cayenne pepper (if you like spicy you can add ¼-1/2 teaspoon)

Sage Cream-

1 Cup Plain Greek Yogurt (I use Fage 0% fat to cut calories)

6-8 Fresh Sage Leaves

1 Teaspoon Honey

Small Pinch of salt and pepper

Steps-

Spiced Pumpkin Seeds-

Preheat the oven to 375F

Stir together all the ingredients.

Spread the seeds out on a parchment paper lined sheet pan in one layer.

Bake for about 15 minutes or until puffed up slightly and brown. Keep an eye on them because they can burn easily. Remove from the oven and stir them up a bit then pop them back in the oven for another 3-5 minutes.

Remove from the oven and allow them to cool and dry out . Sprinkle with a little extra salt if needed.

Sage Cream-

In a food processor or blender, blend together the yogurt, sage leaves, honey, tiny pinch of salt and pepper. Blend until the sage is nicely chopped up and incorporated into the yogurt. If it is too thick to blend add a drop of water.

Set aside in the fridge until ready to serve.

Acorn Squash-

Preheat the oven to 425F

Cut the Squashes in half horizontally. Scoop out the seeds and discard.

Place the squash halves on a parchment or foil lined baking sheet. Drizzle the insides of the squash with some olive oil.

Sprinkle each squash half with salt and pepper, a dash of nutmeg, a pinch of ground cloves, and a nice sprinkle of ground cinnamon.

Bake the squash for 45 minutes, remove from the oven and top each squash half with 1 tablespoon of the salted butter and 1 Tablespoon of Dark Brown Sugar and place back in the oven. Bake for another 15 minutes then remove and baste the squash with the melted butter and brown sugar from the center of the squash. Bake another 10-15 minutes or so, until the squash is fork tender. Remove from the oven.

**To assemble- Top each acorn squash half with some shredded apple, a nice dollop of sage cream and then finish it off with some spiced pumpkin seeds.

We all know that brunch is a GRFM specialty. Chicken and Waffles is an iconic Southern, American dish, but this aint your mama's chicken and waffles, this new and improved. This has everything you want in a good southern dish, but with a more refined twist. First off my waffles are not just plain ol buttermilk waffles, they are buttermilk, cheddar, cornbread waffles! They are subtley cheesy, mildly sweet and the perfect texture. They are crisp on the outside, but the club soda that is folded in the batter really gives them this wonderful airiness inside and the buttermilk of course gives them the perfect amount of moisture. The sweet and savory honey butter full of fresh thyme and honey just elevates the whole dish as it brings this very aromatic, floral note to the dish. The fried chicken is rather perfect if I do say so myself. The combo of the rice flour and cornstarch along with the spices, gives the chicken the perfect, extra crispy, texture on the outside, just like your favorite fast food restaurant..but totally better. Soaking the chicken in buttermilk and Harissa makes the meat so incredibly juicy and flavorful it almost explodes when you bite into it. How I recommend you eat this dish is, you need to eat each element of this dish all at once, in one big, messy, orgasmic bite. You need that fluffy, cheesy, corny waffle with that crispy, spicy, juicy fried chicken, the creamy, floral, salty honey butter and finally the sweet, sticky, delicious maple syrup...try not to drool on yourself there, I know you did.

Ingredients-

Fried Chicken

1 1/2 Cups All Purpose Flour

1/4 Cup Cornstarch

1/4 Cup Rice Flour

1 Teaspoon Baking Powder

1 Teaspoon Kosher Salt plus more to sprinkle on the finished fried chicken

1 Teaspoon Paprika

1/2 Teaspoon Ground Black Pepper

1/2 Teaspoon Garlic Powder

1/4 Teaspoon Ground Mustard

1/8 Teaspoon of Cayenne Pepper (or if you like spicy go for 1/3 teaspoon)

1/4 Teaspoon of Oregano

1 Lb Boneless Skinless Chicken Breasts (cut lengthways so they are about 1 1/2 inches thick)- You can do this same recipe for chicken wings or any chicken pieces on the bone

Harissa Paste (A spicy, savory pepper spread) You will use about 1 Tablespoon

Buttermilk (enough to cover the chicken- about 1 1/2 to 2 cups)

Canola Oil for frying

Steps-

The night before you are serving up your fried chicken, you will want to do this step! When the chicken soaks in the buttermilk mixture overnight it is magical!

First you want to coat your cut chicken breasts in the Harissa paste using your hands (use gloves if you have them and don't touch your eyes!). Make sure they are fully coated.

Stir together in a bowl the paprika, salt, black pepper, garlic powder, ground mustard powder, cayenne and oregano. Sprinkle half of the spice mixture over the chicken that you tossed in the Harissa, set the rest of the spice mixture aside for later. Place the chicken in a sealable plastic container or a heavy duty ziplock bag. Pour buttermilk over the chicken until it just covers the chicken.

Allow the chicken to sit no less than 4 hours but preferable overnight, it makes a huge difference.

The next day, fill a large dutch oven or large pot with canola oil. You want enough oil where the chicken can be fully submerged. Heat the oil on the stove until it reaches about 360F, use an oil thermometer if you have one. Remove the chicken from the fridge. Stir together the AP flour, rice flour, baking powder, cornstarch and the remaining spice mixture. Piece by piece, remove the chicken from the buttermilk mixture and allow the excess to drip off. Drop the chicken into the flour mixture in a sealable container or large ziploc bag. Toss to coat the chicken and then once all the chicken is coated, seal up the container or bag and shake to get the chickens really encrusted in the flora mixture. You can use your hands to press more flour onto the chicken if necessary.

Preheat your oven to 300F

Fry a few pieces of chicken at a time until they are golden brown and crispy and fully cooked inside. Remove form the oil with tongs or a slotted spoon and place on a wire rack on top of a sheet pan. Sprinkle the finished chicken with salt. As you are frying the rest of the chicken, place the finished chicken thats on the rack into the oven to stay warm and crispy. Keeping it on the rack will keep it from getting too oily and soggy.

Cheddar Cornbread Waffles-

Ingredients-

1 cup all-purpose flour

1 cup cornmeal

2 tsp baking powder

1 tsp baking soda

1 Tablespoon White Sugar

1/2 tsp salt

1 1/3 cups shredded sharp Cheddar cheese

3 large eggs

1 cup buttermilk

1 cup club soda

1/3 cup canola oil

Steps-

Sift together first 6 ingredients in a large bowl. Stir in cheese. Combine eggs, buttermilk, and canola and gently stir into dry ingredients just until blended. Next with a rubber spatula gently fold in the club soda until fully combined.

Transfer waffles to a baking sheet with a wire rack, and keep warm, uncovered, in the oven at 200° until ready to serve. Waffles can be frozen in zip-top freezer bags and reheated in oven or toaster oven or oven.

For the chicken and waffles- For each person, place 2 waffles on each plate, top these waffles with a dollop of honey thyme butter, few pieces of fried chicken and then drizzle it all with some maple syrup :)

Honey Thyme Butter-

Salted Butter room temperature or softened until spreadable

Fresh Thyme

Honey

Stir together the butter with some fresh thyme and a good amount of honey. Taste it and adjust according to your preference! I love a good amount of honey and thyme in mine.

It is Stone Fruit month at the Farmer's Market! My favorite fruit in the entire world is peaches..I mean come on, fleshy, sweet, juicy, colorful..DEEELISH! Now that we are at the peak of the season for peaches, plums and apricots, it was time to make a pie. Now this is not any pie, this is a galette which is essentially a buttery, flaky pie dough that you fold around fresh fruits...no pie pan or tart mold needed! Once you get the hand of this simple dough recipe, you can stuff anything your heart desires inside, based on what is in season. At the start of the summer you can do strawberries and rhubarb, in the middle of the summer you can do blueberries and in the Fall you can do Apples. When you take a few extra minutes to nicely arrange the fruit in an elegant pattern inside the dough, you are left with a work of art! Top this warm galette with your favorite flavor of gelato like vanilla, strawberry, or even something unique like green tea and enjoy! For more culinary inspiration follow me on @Gotroomformore !

Filling:

3-4 medium Peaches, ripe but not overly ripe

¼ cup sugar

2 Tbsp all-purpose flour

½ tsp ground cinnamon

½ tsp pure vanilla extract

1 Tbsp butter

Crust:

1¼ cup flour

1½ tsp sugar

1/3 tsp salt

8 Tablespoons (1 stick) very cold unsalted butter

4 to 6 Tbsp ice water

1/2 Teaspoon Almond Extract (optional)

1/2 Teaspoon Vanilla Extract

1 egg

A Sprinkling of sugar in the raw (large granule sugar) and cinnamon for the crust

1 Tablespoon Dark Brown Sugar

Steps:

In a large food processor with the blade attachment or in a bowl by hand, pulse 1¼ cups flour, 1½ tsp sugar and ½ tsp salt

Cut cold butter into small (1/2-inch) cubes and add it to the food processor. If doing it by hand use a pastry cutter or two butter knives and cut the butter into the flour until it is the size of peas. If using the food processor, push the pulse button 8 times until the butter is pea size. Add the 1/2 teaspoon of almond extract and 1/2 teaspoon of vanilla extract to the ice water and add 1 Tbsp at a time to the flour mixture and pulse between each addition. If doing by hand just stir together with a fork until you see the dough is starting to come together. Your dough should be ready when it just begins to clump. It should take about 4-6 tablespoons of water.

Form the dough into a disk. Don’t overwork it with your hands because the texture of the dough will get tough. Just pat it into a disk shape, dust with flour on all sides and cover with plastic wrap. Refrigerate for 45 minutes.

Preheat the oven to 425°F.

In a small bowl, beat the egg and set aside.

Slice peaches into ½″ thick slices. Place peaches in a bowl and sprinkle with flour, sugar, cinnamon and vanilla. Stir gently being careful not to break up the peaches.

In between 2 sheets of parchment paper, roll the dough into a 12″ circle. Place the parchment paper and dough into a rimmed baking sheet. Remove the top piece of parchment.

Arrange the peaches in circles over the dough working from the outside in. Leave a 1.5″ to 2″ dough border. Discard any excess juices from the peaches, or your galette may overflow. Dot the top of the peaches with small chunks of 1 Tablespoon of butter and sprinkle the top of the peaches with the 1 Tablespoon Dark Brown Sugar.

Fold the edges of the gallette up and over the peaches, pinching the overlapping edges together to form a nice seal. If there are any tiny holes patch them up with dough. Brush the crust with beaten egg and sprinkle with cinnamon and sugar in the raw. Bake for 18-22 minutes until the crust is golden brown on the sides and the bottom. Let sit 15 minutes before serving. Serve with you favorite vanilla ice cream..or even green tea ice cream is fabulous with this too!

I wait all year for squash blossoms to be in season..and finally they are here! There is just something so enchanting about cooking up these gorgeous, big, orange flowers and they taste freakin awesome! My family always grew squash in our garden each year, and when the plants began to flower, my grandma would pick the blossoms off the vines and would fry them in a simple tempura batter. As much as I absolutely adore fried squash blossoms, I decided to use them in a heartier and healthier dish that can be eaten for breakfast, brunch, lunch, or dinner! The presentation of this frittata alone will wow your family and friends. I actually sent a picture of it to my Dad and his response was "where are you right now? " He thought I was eating it at a NYC restaurant, but no it was in my very own home and it didn't take longer than 25 mins!

Don't forget to take pics of your Got Room For More dishes and tag us on Instagram, Facebook and Twitter @gotroomformore

Ingredients-

6 whole Eggs plus 2 Egg Whites

3 Tablespoons Heavy Cream

1 Teaspoon Salt

1 Teaspoon Ground Black Pepper

1/2 Medium Vidalia Onion Diced Small

Extra VIrgin Olive OIl

7-8 Squash Blossoms

About 3oz Chèvre Goat Cheese

1 Tablespoon Chopped Basil plus 1 Tablespoon for Garnish

2 Teaspoons Chopped Tarragon

2 Teaspoons Chopped Flat Leaf Parsley

1 Large Clove of Garlic Minced (or if you find Garlic Sprouts at your local farmers market use one long sprout chop into small pieces)

1 Ear of Fresh Corn (you can use frozen) Cut the kernels off the husk and set aside

Steps-

Prepare the squash blossoms by removing the stems and outer green spiky leaves that are around the stem area. Then remove the stamen inside the flower.

Preheat your oven to 375 degrees F.

In an oven safe skillet or frittata pan, heat about 3 Tablespoons of Olive Oil on medium heat. Sweat the chopped onion, garlic sprouts (or minced garlic clove), and chopped zucchini until the onions and zucchini are soft in texture. Add the corn kernels and cook a few more minutes or until the corn is slightly cooked but still has a nice crisp bite to it.

In a large bowl beat the eggs, cream, salt, pepper, Tarragon, Basil and Parsley.

Now pour the egg mixture into the pan, and stir to evenly distribute the ingredients. Let the egg set about half way on low heat, occasionally using a rubber spatula to loosen the frittata from the sides of the pan. Now evenly lay your squash blossoms on top in a nice pattern. Crumble the goat cheese around the frittata evenly.

Put it in the oven for 10-15 minutes and bake until full set in the center. Remove from the oven, sprinkle with more fresh Basil or other herbs, cut and enjoy!

Growing up in an Italian household we always had prosciutto on Sundays with our Antipasto spread, but when studying abroad in Italy in 2010 I discovered Speck Alto Adige. I love Speck Alto Adige because it has all the wonderful qualities of traditional prosciutto,in that it is both meaty and delicate. Just like prosciutto it has such a wonderful salty bite to it, but the Speck brings a smoky punch to the flavor profile, that I just can’t get enough of! I love the way Speck’s salty and smoky flavors compliment sweet, juicy fruits or even mild, creamy mozzarella. It is the perfect addition to many savory and sweet ingredients.

I made a simple but flavorful Speck and Fig Crostini that consists of perfectly toasted baguette slices topped with smoky Speck Alto Adige, creamy Havarti cheese, sweet balsamic soaked figs and finally very aromatic, fresh Basil. Many of my family members had fig trees in their backyard while I was growing up, so I have so many fond memories of me reaching up to the green branches and picking fresh, juicy figs right off the vine. My family uses figs in many of our most cherished recipes, so they have a very special place in my heart. I soak the figs in good quality Balsamic vinegar because the rich flavors of the balsamic really compliment the flavors of the fresh figs. The vinegar also brings some acidity to the dish which cuts throughout the richness of the cheese and meat perfectly.

Speck Alto Adige is a very versatile ingredient that you can use in a multitude of ways! You can chop it up into small pieces and add it to pasta dishes, wrap it around fresh melons for a quick snack or even use it instead of bacon in your favorite breakfast dishes like fritatas, eggs Benedict and quiche. The salty, smoky bite of the Speck will amplify the flavors of even the simplest dishes. Speck has the perfect ratio of fat and meat. When sliced paper thin, it just feels as if it melts on the tongue leaving the most pleasant salty, smoky, rich flavor behind.

Ingredients-

Speck Alto Adige (Smoked Prosciutto)

One Loaf of French Baguette (You can use any bread you like!)

Fresh Black Mission Figs (about 5 Figs)

Havarti Cheese ( About 1/2 Lb will be sufficient)

1/4 Cup Balsamic Vinegar (I prefer a good Modena balsamic because it is very rich in flavor)

Salt and Ground Black Pepper

Fresh Basil chiffonade about 6 large leaves ( you can also use sage or thyme if you like!)

Extra Virgin Olive Oil for drizzling on the bread

Balsamic Reduction (can be made by cooking balsamic in a pot on the stove until it is a syrup like consistency, but you can find a squeeze bottle of balsamic reduction in almost any grocery store!)

Steps-

Preheat the oven to 350F.

After gently washing and drying your figs, cut off the stems and slice each fig longways about 1/4 inch thick. It find it is best to use a sharp pairing knife to avoid bruising or squishing the figs.

Place the sliced figs in a small bowl and pour the 1/4 cup of balsamic vinegar over them. Allow them to soak in the balsamic until you are ready to put them on the crostini.

Slice your baguette on a slight bias, into about 1/2 inch thick. Place all the bread slices onto a sheet pan lined with parchment or aluminum foil and drizzle them with extra virgin olive oil. Sprinkle the crostini with salt and ground black pepper and place in the oven

Bake the bread for about 10-12 minutes to jump start the toasting process. You do not want to toast them all the way because once you add the toppings you will continue to toast them.

Cut each piece of Speck Alto Adige in half and cut your cheese into slices about the size of your crostini and about 1/4 inch thick.

Place one small piece of Speck Alto Adige onto each piece of toast and then top it with one slice of cheese. Next place one slice of balsamic soaked fig on top of the cheese. Place in the oven to finish the cooking process.

Toast until the cheese is fully melted and the bread has a nice crunch to it. Drizzle each piece with balsamic reduction and a tiny pinch of salt and pepper. Taste one before you salt because the Speck is naturally salty so you may not need it. Top with the chopped basil, sage, thyme or whatever herbs you prefer and Enjoy!